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Sunday, November 1, 2015

I love this kind of dish in the Fall! Comforting autumn vegetables roasted with rosemary. A-mazing! The house was filled with wonderful aromas. The thing that really makes this dish pop for me, is the apples and the rosemary. I loved having a fork with a piece of an apple and a piece of the squash. Apples and butternut squash go so good together. With the potatoes, a nice chunk of garlic.

Roasted Autumn Vegetables
You can adjust your amounts of vegetables. I have a huge baking sheet that I like to fill up.

In a large bowl, toss the vegetables and apples with rosemary, olive oil and salt. Roast in a 375F oven until lightly golden. Stir about 20 minutes in. The total time is around 40 minutes. More time if you have a lot of vegetables.

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About Me

There is a new chapter in my life. It's all about how our life (my husband and I) has turned around to a plant based, vegan life! How step by step we are teaching ourselves a whole new way. How we discover new foods. How delicious can happen without meat. Yes, even without bacon.
You can email me at lorilipsmackerz @ g mail . com (take out the spaces).